Rwanda - Gitega 185
BRINGING THAT NAT 🤘
Rwandan Coffee has held a special place in my heart throughout my coffee journey. The coffees I've had have always been juicy, but held a different richness and body than other African coffee origins. That, along with the tragic and incredible story the this country and their rebirth has made me appreciate the coffees I can purchase from here even more.
This coffee is a Natural processed coffee that carries a sweetness thats citric like mango, and that carries and rum booziness and dark chocolate. This coffee is my current morning coffee FOR SURE. Nice and cosy as a filter or if you're running it through espresso it is super tasty as a milky one ☝️
In the brew I'm getting:
Mango, rum, and dark chocolate and my taste markers are jammy and round!
**Rwanda is blessed with ideal coffee growing conditions that include high altitude, regular rainfall, volcanic soils with good organic structure and an abundance of Bourbon. The vast majority of Rwandan coffee is produced by smallholders of which there are thought to be around half a million with parcels of land often not much larger than just one hectare per family. Coffee is grown in most parts of the country, with particularly large concentrations along Lake Kivu and in the southern province. Rwandan smallholders organise themselves into cooperatives and share the services of centralised wet-mills –or washing stations as they are known locally. Flowering takes place between September and October and the harvest runs from March to July with shipments starting in late May early June.
All Process coffees are sold as 200g